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asked May 20th 2013

Best icing to use

Hi i normally cover my 8inch cakes in just own store icing (rolled fondant) last time i used sainsburys and it was awful cracked up really bad around the top edge of the cake and ripped which i had to take off and redo no tears but still badly cracked i have also used asdas and tescos brands with still cracking but not as bad, but this time im making a cake which someone is paying for so would love a smooth finish as best as possible has anyone got any suggestions of which is the best icing to use ive never used renshaws.. And can anyone give me any tips on how to get the sides of the cake smoother i crumb coat and leave to set in fridge over night the coating isnt very thick would it be best to give 2 coats of crumb coating..Many thanks …

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Hi i normally cover my 8inch cakes in just own store icing (rolled fondant) last time i used sainsburys and it was awful cracked up really bad around the top edge of the cake and ripped which i had to take off and redo no tears but still badly cracked i have also used asdas and tescos brands with still cracking but not as bad, but this time im making a cake which someone is paying for so would love a smooth finish as best as possible has anyone got any suggestions of which is the best icing to use ive never used renshaws.. And can anyone give me any tips on how to get the sides of the cake smoother i crumb coat and leave to set in fridge over night the coating isnt very thick would it be best to give 2 coats of crumb coating..Many thanks …

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Hello sallyewis

I think it’s a case of trying different icings until you find one which really suits you. I use Renshaw’s for regular cakes, Satin Ice for special cakes because it rolls out very thin and lays nicely, I also find Asda brand really good for children’s cakes and making gum paste for models. Other members have spoken about the virtues of Cova Paste and Sattina. If you type in the search box ‘best fondant’ there are 3 pages of different comments, some which discuss the different icings. As for crumb coating, butter cream gives better results if you do a double coat and use the hot knife method which Paul uses with ganache to smooth out all the bumps. It also helps to make a butter cream dam around each layer to contain the filling which can spill out and cause bulges in the side walls of cake. A stiffer butter cream for crumb coating rather than the same as filling cream will also give a better finish. to make stiffer butter cream use more icing sugar than butter. Ganach gives a much better surface to lay fondant on because it makes a shell around the cake keeping everything in place and additionally locking in moisture. I think you’ll find the comments in search very useful and help you decide which ones to try. I’m putting this link in http://www.cake-stuff.com/5kg-11lb-white-covapaste-sugarpaste-icing-p-1951.html, I know it’s for Cova paste but it’s for you to view the site which sells sample packs of many of the popular pastes available. Other members will I’m sure make recommendations. Hope this helps.

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